Decadent Dark Chocolate Easter Brownies Recipes

DECADENT DARK CHOCOLATE EASTER BROWNIES

Decadent Dark Chocolate Easter Brownies image

Everyone gets dressed up on Easter, and so does this dessert, with the addition of an easy-pour dark chocolate glaze and a few colorful touches from the Easter basket.

Provided by By Sarah Caron

Categories Dessert

Time 1h55m

Yield 12

Number Of Ingredients 5

Ingredients

1 family size box Betty Crocker™ dark chocolate fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix package for cake-like texture
1/3 cup heavy cream
3 oz chopped good quality dark chocolate*
12 to 24 pastel candy coated chocolate eggs

Steps:

Heat oven to 350°F (325° for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
Make brownie mix as directed on box, using water, oil and eggs. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely.
In a small saucepan, heat cream, over medium heat, to almost boiling. Remove from heat; stir in chocolate. Stir 3 to 5 minutes or until the chocolate is melted and mixture is smooth.
Pour chocolate mixture evenly over cooled brownies, using small spatula to spread it evenly over top. Dot top of the brownies with pastel candy coated eggs, placing them at even intervals so one is on each brownie. Use 12 for larger brownies, 24 for smaller ones.
Refrigerate the brownies for 30 minutes. Cut into 4 rows by 3 rows for large brownies or 6 rows by 4 rows for 24 brownies.

Nutrition Facts : ServingSize 1 Serving

MOIST & DECADENT DARK CHOCOLATE BROWNIES

Moist & Decadent Dark Chocolate Brownies image

Make and share this Moist & Decadent Dark Chocolate Brownies recipe from Food.com.

Provided by Douglas C

Categories Dessert

Time 45m

Yield 9 serving(s)

Number Of Ingredients 12

Ingredients

6 ounces bittersweet chocolate, broken into small pieces
1/2 cup unsalted butter
2 teaspoons vanilla extract
3 eggs
1 1/2 cups sugar
1/4 teaspoon sea salt
1 cup unbleached all-purpose flour
2 tablespoons unsalted butter
1 1/2 tablespoons unsweetened cocoa powder
2 tablespoons warm water
1/2 teaspoon vanilla extract
1 cup confectioners' sugar, sifted

Steps:

Preheat oven to 375ºF. Butter and flour a 9 x 9-inch baking pan. Set aside. In a double boiler, melt chocolate and butter, stirring until smooth. Stir in vanilla and let cool slightly. In a large mixing bowl, beat eggs and sugar on medium high speed until thick and creamy, and sugar is dissolved, about 10 minutes. Gently stir in melted chocolate. Stir salt into flour and fold gently into chocolate mixture. Do not over mix. Pour batter into prepared pan and spread to smooth. Bake 20 minutes, then cover with foil. Bake additional 8 to 12 minutes or until a toothpick inserted 1 inch from the center comes out clean.
While the brownies are baking, prepare the frosting. Melt butter and stir in cocoa powder. Mix until well blended. Add warm water and vanilla and whisk in confectioner's sugar, a little at a time, until frosting is smooth and spreadable, but not too thick.
Remove brownies from oven and let cool slightly in pan. Spread frosting over warm brownies for a hot fudge sauce effect or spread on cooled brownies and refrigerate until firm for brownies that will be served later or packed for travel.

Nutrition Facts : Calories 374.4, Fat 14.7, SaturatedFat 8.7, Cholesterol 104.4, Sodium 90.4, Carbohydrate 58, Fiber 0.7, Sugar 46.7, Protein 3.8

DECADENT CHOCOLATE BROWNIES

Decadent Chocolate Brownies image

A brownie for chocolate lovers, this will really hit the spot when you're craving something "really chocolatey". This is a true brownie - not a cake brownie and not fudge. I do not recommend subbing out any of the dairy in this dessert, so keep that in mind. It will stay soft for days and has that perfect brownie texture. Side note: the batter will be thicker than you'd expect! That's OK!

Provided by Amber M.

Categories Dessert

Time 40m

Yield 8 Slices

Number Of Ingredients 9

Ingredients

2 large eggs
1/2 cup salted butter, melted
3/4 cup white sugar
1 teaspoon vanilla
1/4 teaspoon baking powder
1/3 rd cup cocoa powder
1 cup unbleached white flour
1 tablespoon whole fat sour cream, heaping
1/2 cup chocolate bar with almonds, chopped

Steps:

Preheat oven at 350 degrees Fahrenheit (or 177 Celsius.).
In a large mixing bowl, add egg and butter. Whisk until blended smoothly.
Whisk in white sugar, then add vanilla and baking powder.
Add cocoa powder, blend thoroughly.
Mix in flour (SLOWLY) and and then sour cream. Batter will be THICK! This is okay. If you find the batter is not thick or is runny, add 1/4 cup more flour. If you find the batter is getting too thick too fast, don't add the full cup. (If you feel the batter is far too thick you can always add more sour cream and/or some milk!).
Fold in chocolate pieces. I don't use baking chocolate - I use milk chocolate bars with almonds. Use your favorite brand.
Grease a 9" round or square baking tin. Pour brownie mix in, smoothing out with your spatula gently until it reaches the sides.
Bake for 20 to 25 minutes, or until you can stick a toothpick in and it comes out clean. For me with a gas oven, that's 25 minutes.

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